Influence of the “Sunshine Kitchen Project” on the standardized operation of catering industry
10.19428/j.cnki.sjpm.2021.20568
- VernacularTitle:“阳光厨房”项目对规范餐饮从业人员操作行为的影响
- Author:
Zhui-ping XIA
1
;
Zhi-bin ZHANG
2
;
Tang-min GUAN
2
Author Information
1. Zhoushan Agency for Public Health Inspection，Zhoushan，Zhejiang 316021，China
2. Zhoushan Market Supervision and Administration Bureau，Zhoushan，Zhejiang 316021，China
- Publication Type:Research Article
- Keywords:
catering;
“Sunshine Kitchen”;
operation;
influence
- From:
Shanghai Journal of Preventive Medicine
2021;33(4):340-344
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the unqualified rate of the observation indicaors before and after the implementation of “Sunshine Kitchen Project” in order to provide reference for improving the management of catering industry. Methods:This study included 415 catering establishments with implementation of the “Sunshine Kitchen Project” as intervention group and 210 catering establishments as control group without the implementation. By combining cohort study with case-control study， the unqualified rate of each observation indicator in intervention group and control group was analyzed. Results:After the intervention of “Sunshine Kitchen Project”， the unqualified rate of seven observation indicators related to operational behavior was significantly reduced， with an overall decrease of 12.44%. There were significant differences among the unqualified rate of large and medium-sized catering units and canteens in the intervention group （P < 0.001）. There was no statistically significant change in the unqualified rate of seven indicators in the control group （P > 0.1）. Compared with the control group before and after the intervention， the reduction of unqualified rate in the intervention group was significantly larger than that in the control group. The overall unqualified rate of the intervention group was significantly lower than that of the control group （P < 0.001）. Conclusion:The project of “Sunshine Kitchen” plays an active role in promoting the standardized operation of catering industry.
